Naan e Roghni (Afghani Bread)

Serves 1
youtube.com

Directions

  1. 1In a large bowl add 1/2 cup water, sugar, instant yeast and mix.
  2. 2In a large bowl add 1/2 cup water, sugar, instant yeast and mix.
  3. 3In a large bowl add 1/2 cup water, sugar, instant yeast and mix.
  4. 4Cover and let the mixture rest for 5-10 mins until it bubbles up.
  5. 5Cover and let the mixture rest for 5-10 mins until it bubbles up.
  6. 6Cover and let the mixture rest for 5-10 mins until it bubbles up.
  7. 7After, add 3 cups flour, salt, oil and remaining water to the yeast mixture and combine to make a dough.
  8. 8After, add 3 cups flour, salt, oil and remaining water to the yeast mixture and combine to make a dough.
  9. 9After, add 3 cups flour, salt, oil and remaining water to the yeast mixture and combine to make a dough.
  10. 10Knead with your hands; the mixture will be very sticky, so add the remaining 3 tbsp of flour slowly while kneading.
  11. 11Knead with your hands; the mixture will be very sticky, so add the remaining 3 tbsp of flour slowly while kneading.
  12. 12Knead with your hands; the mixture will be very sticky, so add the remaining 3 tbsp of flour slowly while kneading.
  13. 13Knead for 5 mins and apply a little bit of oil on the dough ball, then cover and let it rest for 2 hours or until doubled in size.
  14. 14Knead for 5 mins and apply a little bit of oil on the dough ball, then cover and let it rest for 2 hours or until doubled in size.
  15. 15Knead for 5 mins and apply a little bit of oil on the dough ball, then cover and let it rest for 2 hours or until doubled in size.
  16. 16Punch out the air and use a scrapper to divide the dough into two pieces.
  17. 17Punch out the air and use a scrapper to divide the dough into two pieces.
  18. 18Punch out the air and use a scrapper to divide the dough into two pieces.
  19. 19At this point, you can cover and proof the dough again for an extra ten minutes or bake directly; proofing one more time is preferred.
  20. 20At this point, you can cover and proof the dough again for an extra ten minutes or bake directly; proofing one more time is preferred.
  21. 21At this point, you can cover and proof the dough again for an extra ten minutes or bake directly; proofing one more time is preferred.
  22. 22Pour oil over a baking tray and spread evenly (using parchment paper makes the dough easier to handle while shaping).
  23. 23Pour oil over a baking tray and spread evenly (using parchment paper makes the dough easier to handle while shaping).
  24. 24Pour oil over a baking tray and spread evenly (using parchment paper makes the dough easier to handle while shaping).
  25. 25Spread the dough with hands and form an oval shape.
  26. 26Spread the dough with hands and form an oval shape.
  27. 27Spread the dough with hands and form an oval shape.
  28. 28Spread the egg wash with your hands and make indentations on the dough using your fingers.
  29. 29Spread the egg wash with your hands and make indentations on the dough using your fingers.
  30. 30Spread the egg wash with your hands and make indentations on the dough using your fingers.
  31. 31Spread nigella and sesame seeds.
  32. 32Spread nigella and sesame seeds.
  33. 33Spread nigella and sesame seeds.
  34. 34Bake in a preheated oven at 220C for 15 mins or until golden from top.
  35. 35Bake in a preheated oven at 220C for 15 mins or until golden from top.
  36. 36Bake in a preheated oven at 220C for 15 mins or until golden from top.

Ingredients

  • 3 cups flour
  • 3 cups flour
  • 3 cups flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 3 tbsp flour
  • 2 tsp instant yeast
  • 2 tsp instant yeast
  • 2 tsp instant yeast
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1 tsp Sugar
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 1.5 tsp Salt
  • 280 ml luke Warm water
  • 280 ml luke Warm water
  • 280 ml luke Warm water
  • 0.25 cup Oil
  • 0.25 cup Oil
  • 0.25 cup Oil
  • Nigella seeds
  • Nigella seeds
  • Nigella seeds
  • sesame seeds
  • sesame seeds
  • sesame seeds
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1 tbsp yogurt
  • 1 tbsp yogurt
  • 1 tbsp yogurt
  • 2 drops vinegar
  • 2 drops vinegar
  • 2 drops vinegar
  • 3 drops vinegar
  • 3 drops vinegar
  • 3 drops vinegar

Equipment

large bowlscrapperbaking trayparchment paper (optional)oven

Tips

  • If the yeast mixture does not bubble up, repeat the process.
  • Do not over bake the bread or it will turn hard.
Naan e Roghni (Afghani Bread) | Clip Recipe